Ten Facts about Commercial Pressure Fryers

Commercial pressure fryers have been around for decades. Colonel Harland Sanders was the catalyst behind the development of commercial pressure fryers. Among his favorite cookers was the Collectramatic®, designed by Winston’s founder, Winston Shelton. Shelton perfected the early fryer designs of the 60s, creating the fryer that the Colonel preferred. Over 50 years later, the Collectramatic brand is still going strong.

Here are some interesting facts about pressure fryers.

FACT #1

Tough Old Birds

When fried chicken first became popular as a fast food, the poultry industry wasn’t what it is today. Back then, chickens took nearly twice as long to grow to maturity. That extra time meant they built up a lot of collagen and connective tissue, making the meat tougher. Because pressure frying raises the boiling temperature of the water, it helps the chicken’s internal moisture to break down that tissue, tenderizing the meat.

Fast forward to today. Poultry matures in about half the time as in the 50s and 60s. The high pressure and temperatures needed to cook the old birds are no longer needed. Since the birds are not as tough, cookers can use a lower pressure to get the same tender results. Being able to cook at lower pressures and temperatures reduces energy consumption and makes for a safer kitchen. Lowering the cooking temperature also extends the cooking oil’s life, helping operations be more profitable.

FACT #2

Put a Lid on It!

The lid on a pressure fryer seals the cooking vessel, allowing pressure to build. This is critical because once pressure builds, it raises the boiling point of water. Raw chicken, by its nature, is a pretty moist product. The chicken itself provides the steam generated during cooking. As pressure rises, less of the chicken’s moisture is lost, and it cooks faster. The end product is more tender and juicier than open-fried chicken.

There’s also a balance of pressure going on inside the pressure fryer. The pressurized cook pot forces hot oil at the surface of the food. But moisture within the food is also trying to expand as it cooks, creating an opposing pressure. The effect is two-fold. The food’s internal pressure balances the external pressure. This speeds up cooking and prevents the food from soaking up much excess oil.

FACT #3

It's Not Just for Bone-in Chicken

While it is true that the vast majority of product cooked in pressure fryers is bone-in chicken, that’s not the only food that can be cooked in them. Boneless items like chicken filets, tenders, and nuggets are also excellent when cooked in a pressure fryer. And pressure fryers aren’t limited to chicken. Proteins with natural juices like steaks, ribs, and pig’s wings can be pressure fried. Potato wedges are also the bomb when pressure fried.

FACT #4

Pressure Fryers Can Do Double-duty

Many pressure fryers are only capable of pressure frying. However, Collectramatic pressure fryers can both pressure fry and open fry. Open frying is as easy as leaving the lid up. Certain foods produce better results when open-fried. These tend to be foods with heavier breading or more delicate foods like fish, shrimp, or french fries.

Being able to both pressure fry and open fry in the same unit is beneficial for operations with tight space constraints. It offers the best of both worlds.

FACT #5

Pressure Frying Extends Oil Life

You might think that pressure and open fryers consume equitable amounts of oil. But pressure fryers are more frugal with their oil. It’s because of oil’s chemistry.

There are three culprits when oil breaks down – heat, air, and moisture. Pressure frying helps with all three. Pressure fryers cook at a lower temperature, which helps prevent scorching. Having the lid down and the fryer under pressure minimizes the contact between the air and the oil, reducing the oil’s oxidation. And because pressure frying seals most of the food’s moisture inside the food, it cuts down on the degradation of oil by water contamination.

FACT #6

Pressure Frying Makes Food Less Greasy

Any time you use oil as a cooking medium, there is a potential for greasiness. But if cooked properly, pressure-fried food isn’t greasy. This can be minimized by managing the temperature of your cooking oil.

Most operators use a stair-step approach to oil temperatures. Food starts in the fryer at a higher temperature, which generates steam (and pressure), and helps the breading set on the food. Next, the oil temperature is dropped so that the food can cook thoroughly without burning the breading. This temperature management will minimize the amount of oil that is allowed to soak into the food. Because moisture is sealed within the food, it emerges juicy, not greasy.

While food that has been open-fried can be crispy, the higher amount of oil that can soak into the food while it’s cooking means that this food will lose its crispiness after a short time, making it unsaleable.

FACT #7

Round Fry Pots are Naturally Better

Fry pots come in two basic shapes: round and rectangular. For a variety of reasons, round pots are the better option. Round pots allow the entire cooking vessel to be encircled with heating elements. This facilitates even heat distribution and better oil circulation.

Round pots are inherently more durable. A round vessel only requires one weld seam. Seams are naturally the weakest point in the pot wall. While actual seam failures are rare, they can happen. It’s the reason most manufacturers place a limit on a pressure fryer’s helpful lifetime. Collectramatic round pots have operated in restaurants for up to 25 years. Rectangular pots require multiple seams, increasing the odds of future problems. Round pots just last longer.

FACT #8

Mo' Pressure, Mo' Flavor

Pressure frying naturally imparts better flavor to food. As mentioned previously, open frying can transfer the oil’s flavor to the food, overpowering the food’s natural flavors. In contrast, pressure frying seals in the food’s natural flavors and prevents excess oil intake. This results in better flavor and allows the food to lock in moisture.

FACT #9

Consistently Good

Consistency is critical in commercial kitchens. Your customer expects the same high quality every time they visit your operation. Pressure fryers make that possible. The sealed environment of a pressurized fryer allows you to cook at the exact pressure and temperature you want. Computerized controls remove all the guesswork.

In contrast, open fryers are subject to variations in their environment (ambient temperature, barometric pressure, etc.) that can have a negative effect on the fryer. Consistency is much easier to achieve under pressure.

FACT #10

Keeping Costs in Check

Pressure fryers are simply more efficient than open fryers. They use less oil and make that oil last longer. They have shorter cooking cycles, which saves electricity. And chicken cooked in a pressure fryer stays fresh longer, which reduces waste. Pressure fryers are an all-around win-win.

Want to know more about pressure fryers? Fill out our contact form, and we’ll be glad to talk to you about your needs and how Collectramatic fryers can be the answer to the challenges you’re facing.

Essential Commercial Kitchen Equipment Needed for Chicken Recipes

Chicken is a ubiquitous protein. The average American consumes over 100 pounds annually. In an increasingly health-conscious world, chicken is considered healthier than most red meat. If you’re a foodservice operator (or planning to be), you should consider expanding chicken options on your menu. Chicken is nutrient-dense, relatively inexpensive (at the moment), and can be prepared in many ways.

The equipment you’ll need to prepare the chicken depends on what kind of chicken you plan to serve. Operators should consider three categories of equipment when expanding their chicken offerings: fryers, ovens, and holding cabinets.

Fryers

When we think chicken, most of us probably think first of fried chicken. It’s a large share of the fast food market. In an industry survey, eight of the top 50 restaurants in the United States are fried chicken concepts.

If you anticipate offering fried chicken, you’ll obviously need a fryer. Pressure fryers are a great option. There are multiple advantages to using pressure fryers. They cook faster and more consistently than open fryers. Cooking oil lasts much longer. And customers often prefer the taste and texture of chicken prepared in a pressure fryer, according to some fast food operators.

Pressure frying is ideal for breaded bone-in chicken, wings, filets, or tenders with traditional breading. Winston’s Collectramatic® pressure fryers check off all the boxes. They are highly efficient, available in 4-head and 6-head capacities, and have minimal moving parts. They are true workhorses with decades-long lifespans.

Any Winston pressure fryer can also be used as an open fryer by simply removing the lid. An open fryer may be your best option if you primarily serve more delicate or super crispy foods, such as fish, seafood, double-breaded chicken, fries, onion rings, etc. Your specific menu will determine the best choice. Of course, the Winston team will be happy to advise you on your decision.

Commercial fryers are available with either gas or electric power. Your local energy infrastructure will determine which is a better option for you. However, Winston’s Collectramatic Fryer line is only available as electric.

Whatever type of fryer you choose, you’ll need to filter your cooking oil periodically. Some fryers have the filter integrated into the fryer itself. Winston offers a stand-alone shortening filter. The advantage of this is that a single filter can be used to service multiple fryers. The Winston filter is easy to move and has a low profile to make it easy to store out of the way when not in use.

Cook and Hold Ovens

Of course, fried chicken isn’t the only chicken consumers crave. Chicken lends itself to various preparation methods, such as sous vide, roasted, poached, baked, grilled, and more. It can be the main entrée or the base of a delicious stock – the possibilities are almost endless. Fortunately, so are the applications you can accomplish in a CVap oven!

CVap ovens use controlled vapor heat and dry air heat to create the ideal cooking environment for almost any type of food. CVap can replace most of the cooking equipment in your operation. Importantly, CVap ovens allow you to scale up your production. Capacities of up to 14 shelves allow for high production in a small footprint. Imagine trying to match that production scale with immersion circulators, woks, or kettles.

Do you serve barbecue? You can add the Winston Smoker Box accessory to your CVap oven to convert it into a traditional smoker. Bear in mind that once you add a smoker to a CVap oven it will no longer be a ventless oven and will either need to be under a hood or rolled to a safe outdoor spot.

Staging chicken is another great application in CVap. Simply put, staging is cooking food to a temperature just below the serving temperature and holding it there. When an order comes in, the food can be pulled from the oven, finished on a grill or skillet, and served to the customer in a fraction of the time it would take to cook from raw. This is an effective process no matter what your center plate protein is, but it’s particularly powerful in a chicken program.

Holding in CVap

CVap technology was initially developed for holding cabinets. Of course, the technology has evolved as an incredibly precise cooking technology. Hot holding continues to be a critical process in most kitchens.

CVap ovens can do double duty as holding cabinets. This prevents food from overcooking and frees staff from constantly monitoring the oven. It also makes it possible to cook overnight, removing the need for staff altogether. Holding serves a double function. It maintains product quality over time, improving service and reducing waste. It also improves efficiency by keeping the high-quality product at hand and accessible.

CVap Holding Cabinets offer the same incredible precision as CVap ovens. CVap cabinets are also a perfect partner for fryers. For example, fried chicken can be held in the cabinets for extended periods, making it possible to build up inventory for rush periods. CVap cabinets offer a superior hold by keeping chicken crisp without making it soggy or drying out, especially when compared to chicken in lower-tech holding appliances, such as heat lamps or dry, hot boxes.

Holding isn’t limited to fried chicken. CVap cabinets are also great for holding more succulent dishes. They can simultaneously hold sides, such as mashed potatoes or mac & cheese, with the same precise hot hold.

Poultry in a Post-Pandemic World

According to poultry industry reports, consumers have fundamentally changed their habits, compared to the pre-COVID-19 world. Consumers are spending more now, to regain opportunities they missed during the pandemic. Experts recommend that chicken brands should position themselves as a splurge, rather than highlight chicken as the value protein, to attract these consumers.

The report went on to say that brand loyalty took a hit during the pandemic. This may provide an opportunity for other chicken concepts to charm customers away from the more established operations. Perhaps there’s never been a better time to expand your chicken offerings. Contact us to discuss how Winston can help your operation take advantage of the changes in chicken.

Want to Know More?

We’ve done a fair bit of research into chicken. Here are a few of our chicken blogs to get you pondering poultry.

Chicken Chicken Noodle Soup chicken wings Collectramatic CVap Fryer frying chicken holding holding cabinet holding chicken

10 Key Features to Look at Before Buying the Pressure Fryer

People love fried chicken. A recent poll found that a whopping 95 percent of Americans like eating fried chicken. The southern staple has grown in popularity for the past 50 years (thanks primarily to good ol’ Colonel Sanders and his addictive herbs and spices). Fried chicken is a butt-kicking addition to any menu.

If you plan to serve lots of fried chicken, consider buying a pressure fryer. These fryers are fast and cook excellent fried chicken. An added benefit to pressure frying is its lower cooking temperature. Pressure fryers cook at a much lower oil temperature than open fryers. Pressure fryers typically operate in the 285°F to 310°F range, versus the open fryer’s 350°F to 375°F range. Cooking under pressure at lower temperatures results in very moist chicken and longer oil life.

There are key features and qualities to look for when buying a pressure fryer.

Ease of Use

Good help is hard to find. The last thing you want is a fryer that requires a rocket scientist to operate. The simpler it is, the better.

Collectramatic^®commercial fryers have had the same simple design for over 50 years. They are the epitome of if it ain’t broke, don’t fix it. Sure, over the decades, they’ve been improved with additional safety features and computerized controls. But the basic mechanics of them are pretty much unchanged. They are push-button-easy to operate. Minimal moving parts also make them easy to fix.

Cold Zone

Oil (or shortening) is the lifeblood of fryers and a major ongoing expense. If you can extend the life of your oil, it’s money in your pocket. A fryer’s cold zone sounds counterintuitive, but it serves a purpose. The cold zone is an area near the base of the fryer’s cookpot (or cooking vessel). Bits of breading inevitably break off as chicken fries.

If these bits, or cracklings, remain in the hot cooking zone, they will scorch and eventually ruin the cooking oil. The cold zone uses gravity filtration and thermal circulation to collect the cracklings as they sink through the cookpot. This prevents them from burning, extending the life of the cooking oil, and reducing the need for filtering. The cold zone also helps save on labor, as you can cook up to 20 rounds of chicken before stopping to filter.

An added benefit to pressure frying is its lower cooking temperature. Pressure fryers cook at a much lower oil temperature than open fryers. Pressure fryers typically operate in the 285°F to 310°F range, versus the open fryer’s 350°F to 375°F range. Cooking under pressure at lower temperatures results in very moist chicken and longer oil life.

Capacity

When it comes to pressure fryers, bigger is better, right? Maybe. It all depends on how much chicken you anticipate serving on an average day. For example, Winston’s Collectramatic Fryers are available in 4-head and 6-head sizes. The 4-head can cook up to 14 pounds of chicken in a single load. The 6-head cooks up to 18 pounds. Winston isn’t the only fryer on the market. There are larger fryers available. But you may want to consider whether it’s better to invest in one larger fryer or two or three smaller ones. For example, three Collectramatic Pressure fryers can cook 18 heads of chicken. Our biggest competitor’s 8-head fryers can only cook 16 heads in the same footprint. And three Collectramatics cost less than two of the other guy’s fryers. It’s simple math – more capacity for less money. Having several gives you more flexibility to deal with the restaurant rush and slow periods. And having more than one fryer allows you to continue cooking even if one of the units goes down for service.

Filtering

Fryers will need to be filtered periodically. Otherwise, your oil will start to get funky, which will also make your chicken funky. Funky chicken is an awesome dance, but nobody wants to eat it. A well-designed fryer is engineered to minimize the need for filtering. Collectramatic fryers, with their cold zone, can cook up to 20 rounds before filtering. This extends oil life, which lowers your operating costs.

Cook Pot

Every pressure fryer has a cook pot. This is the chamber that pressurizes to cook the chicken. They come in two basic configurations: square and round. We recommend a round. The round cylindrical shape encourages oil circulation, which reduces cool spots. Additionally, round pots have a single weld seam, whereas square pots may have seams in each corner. Seams can be a structural weak point. By its nature, a single seam is less likely to cause issues than four seams. A broken seam is often the most expensive part to fix.

Programmability

Pressure fryers are more complex than having a simple on/off switch. Many customers (including our largest fryer customers) have particular time and temperature settings that they use to achieve the best results. Rather than having to enter settings each time, the best pressure fryers have programmable channels, capable of holding multiple settings.

Winston’s Collectramatic Fryers have eight preprogrammed channels. Each can be re-programmed to suit the user’s needs. The controls can even be programmed with multiple temperatures per channel, to accommodate all menu items.

Winston’s Collectramatic Fryers have eight preprogrammed channels. Each can be re-programmed to suit the user’s needs.

Simplicity

It’s a simple fact that the more moving parts a machine has, the more likely that machine is to wear out or break. When it comes to pressure fryers, simpler is better. Collectramatic fryers aren’t the fanciest machines, but they have a reputation as being the most durable pressure fryers out there. A properly maintained Collectramatic can last over 20 years. This is because of a time-tested basic design and the fact that they have very few moving parts. Fancier isn’t always better.

Safety Features

Any machine that combines hot cooking oil and pressure can be dangerous if not used properly. The best pressure fryers are as idiot-proof as possible. Consider what safety features any fryer you’re considering purchasing includes.

Collectramatic fryers have several built-in features. These include:

High-Limit Thermostat

Automatically shuts off if the fryer gets too hot (over 410°F).

DVI Alarm

The DVI (Drain Valve Indicator) alarm sounds and disengages heaters if the power switch is on, and the drain valve is opened. When the heaters are exposed to air while they are engaged, they can start a fire. The DVI alarm instantly alerts the operator that they are creating an unsafe situation.

Lid Lock

Prevents the lid from being opened before the release of pressure through the lid valve.

Aqualert

Software that automatically detects the presence of water in the cookpot. Automatically shuts off the fryer to allow corrections.

Power

Pressure fryers are either powered by electricity or natural gas. The type you choose will depend mainly on the power you have available at your location. Major metropolitan areas usually offer you a choice, with both utilities readily available. But outside of cities, infrastructure like natural gas lines may not exist. If you’re going with an electric fryer, you’ll want to have an electrician install it. These fryers pull a lot of power. You’ll want a professional to verify that your existing electrical infrastructure is up to the task.

Weigh Your Options

We know, that’s a lot to consider. Pressure fryers ain’t cheap, no matter what brand. Make sure to get the biggest bang for your buck by choosing the fryer that checks the most boxes for your needs. One last thing you might want to consider – Collectramatic Pressure Fryers can also open fry. It’s as simple as leaving the lid open. Believe it or not, that’s a capability most competitors don’t have. If you’re offering other fried foods in addition to chicken, it’s an option you’ll want to calculate into your decision.

Collectramatic fried chicken Fryer pressure fryer

Essential Kitchen Equipment for New Restaurants: A Checklist

Opening a new restaurant is no walk in the park. There are lots of hurdles to bear in mind. According to recent data, one in three restaurants won’t survive its first year. To paraphrase Benjamin Franklin, if you fail to plan, you plan to fail. Talk to folks who have walked the walk of opening a thriving operation. Chef Andy Husbands is a great example. He’s successfully opened five locations of his Boston-based concept, The Smoke Shop. His advice is spot on.

“Use professionals. That is a business planner, an architect, a lawyer, and not your cousin. Use somebody who actually writes restaurant leases. Someone who actually designs restaurants. I know that your friend’s sister is really good at designing, but if she hasn’t designed a restaurant before, you don’t want her making mistakes on your dime.”

Obviously, there are a ton of things to consider for a new restaurant. We’re concentrating on the stuff you’ll need inside this new place, essential kitchen equipment. Specifically, equipment for prepping, cooking, storing, and cold storage. Most commercial kitchens are going to need some mix of the following:

Cooking Equipment
Cold Storage Equipment
Ice Maker
Food Prep Surfaces and Equipment
Storage Racks and Containers
Dish Washing Area

Cooking Equipment

Ovens

When you think about essential kitchen equipment, the first thing that pops into your mind is probably ovens. Commercial ovens aren’t like home ovens. They have higher power and larger capacities. And they’re designed to cook all day, every day. There are a bunch of different types of ovens, and they all come in different sizes. Calculate how much food you will prepare during a typical service to figure out what capacity you’ll need. And don’t forget to lean on your kitchen equipment designer for input.

Oven Types

Conventional Ovens are like ovens found in most homes. They use simple radiant heating elements for cooking food.

Combination ovens or combi ovens are part steamer and part convection oven. Combi ovens are versatile and powerful. They cook faster than any other type of commercial oven. But you will pay for all that speed. They can cost an arm and a leg and aren’t cheap to maintain. If you’re going with a combi, you’ll have to have a vent hood and will have to plumb it to a drain.

Some combi ovens offer lots of bells and whistles. Ask yourself whether you need those fancy features. If they’re not beneficial to your operation, why pay for them? Factor in the repair costs when those extra features break down. You’ll want to weigh the costs versus the benefits before investing in a combi.

Cook and Hold Ovens do exactly that. They cook food and then switch to a holding mode until the food’s ready to be served. They aren’t as fast as combi or retherm ovens, but they make up for that with versatility, precision, and higher food yields. CVap Cook and Hold Ovens are ideal for classic “low and slow” cooking. This boost yields, so you can get more servings from every cut or roast. More servings mean better profits. And because you’re not cooking the hell out of it, food retains more of its natural juices.

Thermalizers are robust ovens used to reheat prepared cold or frozen foods. When it comes to food safety, time and temperature are important. The more time food spends in the temperature danger zone, the faster bacteria can grow. Thermalizers are designed to push food temps through the zone in under two hours. Winston’s CVap^® Retherm Oven is a great example. These retherm ovens don’t just reheat, they are also capable of a wide range of cooking processes, from baking to roasting, to sous vide. Winston’s retherm oven can also automatically switch to hold mode at the end of the cook cycle, taking pressure off the crew.

Microwave Ovens use the same technology as microwaves found in most home kitchens. Commercial models are larger and more powerful. They’re commonly used to retherm individual portions of prepared foods. Even restaurants need to nuke stuff sometimes.

Convection ovens use powerful fans to circulate hot air around the food. This cuts down on hot spots and helps food good more evenly. Convection ovens are perfect for baking. They are fast, but they can dry food out if you’re not careful. It might take a little trial and error to dial in satisfactory results.

Sous Vide

Okay, technically, sous vide is a cooking technique. It’s French for “under vacuum.” It usually involves vacuum-sealing the product in food-grade bags and placing it in an immersion circulator. These circulators keep water at a set temperature. The laws of thermodynamics being what they are, food temperature equalizes with the water temperature. It’s a very precise cooking method. Overcooking is dang near eliminated.

Commercial immersion circulators are more powerful than home countertop models. Sous vide can be used for most meats and vegetables. It’s perfect for delicate foods, like fish. Adding spices or oils to the bag before sealing can enhance the flavor. Circulators are not fast cookers. You’ll need to plan to accommodate their slow cook time. Even commercial circulators tend to be fairly small, so you’ll need several circulators to achieve higher volume. Most circulators are placed on countertops so space may be an issue. And many localities require sous vide processes to have an approved HACCP plan, which is another expense. Don’t forget to factor in the need for a vacuum sealer and the cost and labor associated with using the bags.

CVap ovens are ideal for sous vide cooking. Their dual heat system can achieve 100 percent humidity, mirroring the effects of food cooked in an immersion circulator. Since CVap cooks with water vapor instead of a water bath, bags are optional. Additionally, CVap ovens can cook large volumes of food in a small footprint, compared to the expansive countertop space required to cook the same volume in circulators.

Ranges

There are two types of restaurant kitchen ranges – gas and electric. Both have their good and bad points.

Gas ranges utilize live flame, which offers better cooking speed and precision than electric burners. However, they can also be harder to clean.

Electric ranges provide more even cooking and easier cleanup than gas. They take longer to heat up. And utility costs are generally higher than the gas ranges.

Grills

Not every commercial kitchen requires a grill (or griddle) so this may or may not be considered essential kitchen equipment. But if your menu includes burgers, steaks, pancakes, etc., you might consider a grill. Good grills come with a flat griddle surface for making pancakes or grilling sandwiches. Like ovens, you have a choice of gas or electric.

Fryers

Commercial fryers use hot oil or shortening to deep fry products like fried chicken, fries, seafood, appetizers, etc. Smaller restaurants may get by with a countertop model. But if you anticipate serving lots of fried foods, you’ll want to consider a larger floor model.

Commercial fryers are available in gas or electric. Gas fryers tend to cook faster. Electric fryers are usually less expensive to operate. There are dozens of configurations, but they come down to two types – open or pressure. Open fryers are great for fries, seafood, and other fried appetizers. On the other hand, if you’re serving fried chicken, consider a pressure fryer. Pressure frying speeds up the cooking process and makes the final product less greasy.

A well-built fryer can last over 20 years (with regular maintenance). Winston’s Collectramatic^® fryer line offers both open and pressure models. Winston’s fryers are strictly electric.

As you can imagine, commercial fryers do come with risks. Anything that uses hot oil to cook can be dangerous if misused. Your staff needs to be thoroughly trained on how to operate a fryer safely.

Holding Equipment

Although they aren’t technically cooking equipment, holding equipment allows you to keep hot cooked food at a safe temperature until you serve it. Holding equipment frees up the cooking equipment to allow you to keep on cooking. Some ovens, such as CVap ovens, can function as holding cabinets, offering double duty from the same footprint.

Holding cabinets are commonly available in half or full size. This gives them a capacity difference from four to 14 pans. Like with ovens, the cabinet’s efficiency depends on its technology. The cheapest are dry radiant heat. Humidified cabinets cost more but are much more effective and offer longer hold times. CVap Holding Cabinets offer the longest quality holding times in the industry.

Consider your holding needs when choosing a holding cabinet. If yours is a low-volume operation, you may not need to hold. The higher your traffic, the more likely it is that you will need it. Holding cabinets can be an important crutch to get you around staffing challenges.

Warming drawers are smaller than holding cabinets but serve the same function. They are usually on or under counters. Drawers are great in operations with limited space, like food trucks and concession areas. Because they recover quickly, drawers are a great option where the food must be accessed frequently. They usually hold one to two hotel pans, depending on the configuration. Humidified drawers are more precise than radiant heat. CVap Hold & Serve Drawers, like other CVap products, offer the best quality hold in the industry.

There are lots of other appliances available for keeping food hot. These include countertop food warmer bins, soup warmers, heat lamps, and steam tables. Think about your menu when deciding what holding solution is best for you.

Cold Storage Equipment

Freezers and Refrigerators

Another must have for any restaurant is refrigeration. Without a fridge, you can’t keep perishable food fresh. Likewise, freezers are crucial for inventory management.

Industrial-grade refrigeration units are designed to meet the requirements of foodservice operations. They are available as reach-in or walk-in units. Although walk-in fridges and freezers have more storage space, smaller restaurants may not need a walk-in.

Be familiar with the maintenance requirements of your refrigeration equipment, as it can be expensive to repair. If a faulty unit reaches unsafe temperatures, it can ruin your inventory and put customers’ health at risk.

Blast chillers are designed to cool foods quickly. The Temperature Danger Zone is as important when cooling food as it is when heating it. Simply placing hot food in a refrigerator to cool may not chill it fast enough. Blast chillers can cool large quantities of food quickly. While they aren’t necessary for every kitchen, they’re a great tool.

Ice Maker

You’ll probably need an ice maker if you’re serving any kind of beverage. Beyond icing drinks, they can also be used to fill bins for keeping canned and bottled beverages cool or as ice baths for food in hotel pans. Factors to consider when choosing an ice machine include capacity and cube shape. The ice maker should also be easy to drain and clean so that old ice or contaminants aren’t lingering in the depths of the ice.

Food Prep Equipment

Food Processors

Another essential kitchen equipment is food processors. They are great for slicing, chopping, blending, and pureeing. They’re handy for making dressings, dips, and sauces.

The more horsepower a processor has, the longer it can operate without bogging down or overheating. Likewise, the processor’s rotations per minute (RPM) affect how efficiently the blade cuts. There are a few different food processor types to consider.

Batch bowl processors are the same type most home cooks are familiar with. Staff simply choose their preferred blade, drop the food in, and collect it in the integral bowl.

Continuous-feed food processors are more of a workhorse. As the name indicates, continuous feed processors run continuously, dropping the food into a separate bowl. They are ideal for high-volume kitchens.

Buffalo choppers are among the most powerful and heavy-duty food processors. They have metal parts and sharp rotating blades sturdy enough to process meat. It’s more of a specialty item. Not every kitchen needs one.

Mixers

Most restaurant kitchens will need a commercial mixer. These are designed for frequent use.

Hand mixers are ideal for quickly blending soups and sauces, chopping up ingredients, and emulsifying dressings.

Countertop mixers work well for smaller restaurants that only need occasional mixing.

Floor mixers are ideal for high-volume commercial kitchens. These huge heavy-duty mixers stand on the floor and have the power to mix massive quantities of ingredients quickly.

Slicers

Commercial slicers are used for slicing meats and cheeses. Horsepower always indicates how long the slicer can run without overheating or bogging down. Check out the slicer’s blade kits and make sure the size works for the type of food you’ll be slicing.

Prep Surfaces and Cutting Boards

Prep tables, counters, and cutting surfaces are essential kitchen equipment. The best prep surfaces are stainless steel. Stainless is tough, doesn’t absorb bacteria, and can withstand the harsh cleaning products used in commercial kitchens.

When it comes to cutting boards, your choices are plastic or wood. Plastic boards are easier to sanitize but can develop deep grooves that can hide bacteria. Wooden boards are tougher to clean than plastic ones but don’t develop grooves as easily.

Consider adopting a color-coded system for cutting boards help prevent cross-contamination.

Storage and Containers

Storage Racks and Shelving

An organized storage shelving system streamlines your kitchen. It keeps the most-used kitchen equipment and supplies within arm’s reach. Likewise, store the stuff that’s used less frequently on the top and bottom shelves. The bottom shelf must be at least six inches off the floor to meet health codes.

Mobile storage racks are handy. They’re commonly sized to fit 20 standard sheet pans and are great for storing and transporting food.

Storage Containers

Storage containers, such as plastic bins and hotel pans, make every cook’s job easier. Pair these with good tape and markers to clearly label containers with contents and dates. It will make FIFO easier.

Dishwashing Area

Every restaurant will need a designated dishwashing area. Small operations may be able to get away with a simple triple sink setup (for washing, rinsing, and sanitizing). Larger restaurants will want to consider a commercial dishwasher, which can handle a much larger volume of dishes. As with planning in other areas of the restaurant, contemplate your anticipated need when choosing a dishwashing option. Check local health codes to see what is required for your location.

Although it’s not really part of dishwashing, having the proper number of handwashing sinks available to your staff is equally important. It’s something every health inspector will look for.

Sourcing Restaurant Equipment

It is advisable to reach out to a foodservice consultant, manufacturer’s rep, or equipment dealer to guide you, particularly if you plan to buy all-new equipment.

Buying used equipment is an option. There are caveats to buying used. While used equipment is often still in great shape, you don’t know if it’s been properly maintained or works as it should. Used equipment isn’t usually covered by the manufacturer’s warranty, so you’re fully responsible for repairs.

Begin your search with a little online investigation. Numerous large online equipment dealers can help narrow down your search. Interested in Winston’s products? Fill out our contact form. We’ll be glad to help.

equipment Fryer holding cabinet kitchen equipment Oven restaurant

The Best Practices for Oil Filtration

Americans love our fried foods. According to some estimates, as much as a third of the U.S. population eats fried food every day. Fried foods are fast, convenient, and dang tasty. What do all fried foods have in common? Oil. And the #1 way to keep that oil working for you is to adopt the best practices for oil filtration.

Oil (or shortening) is the muscle behind frying. A highly effective cooking medium, it quickly transfers thermal energy into food. Frying under pressure boosts that speed even further. The core truth of frying is that your food will only be as good as your oil. You could be frying the most amazing products, but if your oil is crappy, your food will be crappy. You’ve got to show your oil some love.

Oil isn’t cheap. It’s one of the most significant operating expenses for some operations. Adopting best practices extends oil life, allowing you to get maximum use out of every drop. Critically, the most effective way to maintain oil is by filtering. Every fryer manufacturer has its own recommended filter procedure. We’re discussing the best practices for Collectramatic® fryers.

Passive and Active Oil Filtration

Filtering takes two forms: passive and active. Both are important.

Passive filtering involves passing the oil through a filter medium to remove particulate matter. Winston’s Shortening Filter is designed specifically for use with Collectramatic Fryers. However, you may use our filter with virtually any commercial fryer. It uses paper filter material to passively filter oil. The filtering process is simple. You can view it here.

Active filtering involves using a chemical powder to polish the oil. It acts like a magnet that attracts and removes food debris and extracts soluble liquid impurities, dissolved flavorants, and odors that spoil fried food. Examples of filter powers are Fryclone and Magnesol. Although active filtering isn’t needed as frequently as passive filtering, it is equally important. Winston recommends polishing the oil at least once each day

How Often Should you Filter?

Collectramatic fryers have a unique design that reduces the frequency of filtering. Nonetheless, our fryers need periodic filtering to maintain high quality. How often depends on the fryer size. The six-head fryer needs filtering approximately every 20 rounds (or 360 pounds of chicken). The smaller four-head fryer needs it every 30 rounds. Or put another way, oil should be filtered after 120 heads of chicken have been cooked. And as mentioned before, we recommend polishing the oil at least once daily.

Why Bother Filtering?

It’s all a matter of taste or flavor. Anything that negatively affects the flavor of your oil will have a similar effect on the food in the fryer. Filtering removes cracklings, debris, impurities, and other materials that can spoil oil flavor. Without the best practices for oil filtration, this will happen sooner rather than later.

Oil degradation isn’t limited to cracklings and contaminants. It’s also subject to oxidation and breakdown from excessive heat. The hotter the cooking temperature, the faster oil will break down. You will replace all oil eventually, but regular filtering and polishing will enable you to maximize its lifecycle.

Of course, you always have the option of just dumping your oil and refilling with fresh oil. But then again, you can pile cash behind your building and light it on fire too. The results are the same.

Collectramatic filter Fryer fryers oil pressure frying

Essential Equipment for Cloud Kitchens

If 2020 showed us anything it is that cloud kitchens are here to stay. Consumer habits have shifted. For example, app services like DoorDash, GrubHub, and UberEats are more popular than ever. The public’s reliance on food delivery is unlikely to fade. Thinking of starting a cloud kitchen? Consider what equipment you will need. Maximize space, efficiency, and food quality in your kitchen.

WHAT IS A CLOUD KITCHEN?

A cloud kitchen (or ghost kitchen) is a professional food preparation facility set up to prepare delivery or takeout meals only. They do not include a storefront or seating for customers. It is not a restaurant brand in itself. For instance, one kitchen space could be home to multiple brands.

Cloud kitchens can work within brick-and-mortar restaurants or function as standalone facilities. Without the overhead of a physical location, cloud kitchens can save money on property expenses, labor, and maintenance. Maximizing the functionality of this small space is important because the average cloud kitchen typically operates in just a few hundred square feet. Winston Foodservice offers three essential equipment lines that would benefit any cloud kitchen.

MAXIMIZE YOUR SPACE

With a limited workspace, this kind of kitchen equipment must be compact and mobile. Winston’s CVap® Cook and Hold Ovens fit the bill. For example, CVap ovens do not require a vent hood*. Vent hoods are very expensive to install and operate. Since CVap ovens don’t require hoods, they can be placed anywhere in a kitchen with sufficient power. CVap ovens are versatile and can be used for multiple cooking techniques. There are many other benefits that CVap ovens provide. Click here to learn more.

^{*Check local codes.}

FRY, FRY AGAIN

Serving fried food? No cloud kitchen that offers fried products is complete without a good fryer. Whether you offer chicken, fish, or potato wedges, Winston’s Collectramatic® fryers are the fryers you need. Collectramatic fryers have a 50-year track record of providing trouble-free performance and consistency. They cook all day with little filtration, therefore saving you on labor and oil. They have an industry reputation for cooking superior foods. Available in open and pressure configurations, there’s a Collectramatic fryer to suit any cloud kitchen.

KEEP IT WARM, KEEP IT FRESH

Need the accuracy of CVap holding, but limited on space? Our warming drawers are what you need. Winston offers a variety of CVap Hold and Serve Drawers. If you need to keep products crisp or moist, then you need CVap. You can place the drawers under or on top of counters for easy access. Because these drawers are available in wide or narrow configurations, you can rest assured that there’s a model that’s perfect for your space. They include single and double drawer models. Because of their versatility, you can hold a multitude of foods. Whatever you need to keep warm and fresh, from bread to soup, as well as eggs and chips, CVap has you covered. Having hot and ready food can keep deliveries flying out the door.

In conclusion, every operation is unique. Having the right equipment in your cloud kitchen will help your operation function efficiently and profitably. Our team of representatives can guide you to the best equipment to suit your individual needs. Please contact us today to learn how Winston’s products can set your kitchen up for success.

Fryer ghost ghost kitchen holding kitchen Oven winston

What is a Commercial Pressure Fryer?

Commercial pressure fryers are very different from household fryers or commercial open fryers.

Fried food’s appeal is universal. You can easily find fried foods anywhere. Southern fried chicken, beer-battered fish and chips, you name it – thanks to their crispy texture, delicious flavors, and tantalizing aromas. Ultimately, that’s why many restaurants are likely to have fried products on the menu.

If you want to add fried foods to your menu, or are looking to replace existing frying equipment, read on to learn why you should consider a commercial pressure fryer (and specifically, a Collectramatic® Pressure Fryer).

As the name suggests, commercial pressure fryers rely on pressure cooking techniques. Cooking oil cooks food within an enclosed cooking vessel. Once food products are loaded into the fryer, a lid is latched down, creating an air-tight seal. Consequently, as food cooks, it produces steam. Steam builds pressure within the fryer. It is this pressure that speeds the cooking process.

Naturally, the key difference between open (or deep) fryers and commercial pressure fryers is the enclosed pressurized environment. This makes a dramatic difference in the food’s cooking temperature, cooking duration, and the quality and consistency of the end product.

The Science Behind Pressure Frying

Want to know why foods cooked in a pressure fryer are so much tastier than their open-fried counterparts? Curious about why pressure frying is so much more efficient?

The pressure built up in the enclosed fryer increases the boiling point of water. This means water exceeds 212°F before turning to steam. Because of that, most of the food’s liquids that would have been evaporated at a lower boiling point in an open fryer are retained as internal moisture, resulting in a much juicer end product.
Pressure build-up internally also helps increase the overall temperature of the steam inside the fryer, allowing the food to cook faster. Similarly, pressure cookers also maintain the same temperatures and pressures with every batch, ensuring consistency across all batches. In contrast, open frying lacks consistency, as temperatures can be easily affected by the environment.

Check out this fun video for a basic explanation of pressure frying.

Why Should You Get a Pressure Fryer for Your Commercial Kitchen?

Still undecided on whether a pressure fryer is right for your restaurant?
Read on to learn why many operators have opted to invest in this equipment.

Faster Cook Times

During rush periods, there is no time to lose. Food has to be out of the kitchen as quickly as possible. You do not want an open fryer slowing service.

The good news is that commercial pressure fryers cook much faster, allowing you to speed up your production and serve more customers.

Better and More Consistent Flavor

Any operator will tell you that flavor and consistency are key to customer satisfaction. While that is not easily achieved, pressure fryers can help you get it right every time. This is thanks to its heating and pressure systems, and computerized programming. Serving consistently juicy, crispy fried foods in every batch is made easy.

Healthier

Calling fried foods healthy sounds like a stretch. However, it is essential to note that pressure frying is a healthier cooking method than other high-volume fryers. Pressure frying heats food’s internal moisture and uses that moisture to cook from within. This creates vapor pressure within the food product. This pressure, pushing outward from the food’s interior, helps prevent oil from soaking into the food, ultimately lowering the amount of fat absorbed into the product, as compared to open frying.

Cost-Effective

Certainly, oil reduction is not just a health benefit. On the other hand, it is also a significant cost-benefit. Using less oil and the maintaining oil quality for longer periods helps save on oil consumption overall. Similarly, faster cooking times also help to lower energy consumption. How’s that for cost-effective?

Convinced of the benefits that a pressure fryer can bring to your operation? The next step is to find a suitable fryer. When it comes to an important investment like this, there are several key areas you need to note. We, of course, recommend our Collectramatic Pressure Fryers.

Features

Certain features enhance the effectiveness of pressure fryers. Look for features that help your team reduce their workload.

Winston’s Collectramatic LP56 High-Efficiency Pressure Fryer include the following features:

The patented cold zone uses gravity filtration to prevent cracklings from scorching and ruining your oil. This allows up to 360 lbs. of chicken (or other food products) to be fried between filtrations.
6-head capacity (or 18 lbs. of food product)
75 lbs. shortening (or oil) capacity
8 preprogrammed (and programable) channels
Choice of clamshell or quarter-rack basket systems. Quarter-rack systems minimize tonging and handling of chicken. Shelves can be moved from basket to sheet pan without tonging each piece individually.
Built-in safety features, such as an automatic shutoff if the fryer gets too hot (over 410°F), and an alarm that automatically disengages the heaters if they are inadvertently allowed to be exposed to air.

Add a Winston Shortening Filter to get the most from your Winston fryer. The filter is built for mobility. Consequently, you can use a single filter unit to service multiple fryers.

The Most Trusted Brand

Winston offers commercial fryers in both pressure and open configurations. Check out their entire fryer product line here.

For over 50 years, Collectramatic Fryers have been leaders in the foodservice industry. Originally designed for Harland Sanders (yes, Colonel Sanders), they’re a reliable workhorse. Built with only a few moving parts, they last for decades (with regular care and maintenance, of course). Simple to operate, clean, and maintain, Collectramatic fryers will keep you frying, and keep your customers happy and fed.

Five Things to Know When Purchasing a Commercial Fryer

Chicken is a customer favorite. According to the National Chicken Council, Americans now consume nearly 100 pounds per capita annually. Customers consume more chicken than beef or pork every year. This is why operators should make serving the best chicken a priority. Offering this customer favorite comes with a few “need to knows” that every foodservice professional should consider before purchasing a fryer.

1. Pressure fryers produce better chicken (and cost less to operate).

Collectramatic Pressure Fryers consistently produce tastier chicken. The fryer design makes a difference in food quality. Expert operators have told us how they can taste the difference between chicken cooked in a Collectramatic fryer and other pressure fryers.
In pressure fryers, a pressurized bubble forms around chicken, trapping in natural juices, nutrients, and flavor. There is minimal flavor transfer, and chicken cooks faster than in open fryers. The frying process decreases wait times, while producing consistently good chicken.
Collectramatic Pressure Fryers typically cost less to operate. The TCO on these fryers is low, offsetting up-front costs. Pressure fryers cook chicken at a lower temperature than open fryers, requiring less energy over the life of the fryer. Lower temperatures also extend shortening life.

2. Open fryers make good chicken too.

If a pressure fryer is not an option, commercial open fryers produce delicious chicken as well. There are many different commercial open fryers. Collectramatic Open Fryers, like the OF59C, are made for high-volume operations. Chicken isn’t the only delicious fried food. Some food products, like jalapeno poppers or butterfly shrimp, are best when open fried.

3. Programmable presets are important.

When purchasing a commercial fryer, operators should look for fryers with programmable presets. These presets ensure a consistently high-quality product and reduce the amount of training and labor. Look for units with enough storage channels to add future presets to accommodate menu changes.

4. Clean oil is an essential part of producing good chicken.

Oil (or shortening) is a factor to consider during the buying process and daily operations. Clean oil produces better chicken. Collectramatic fryers use simple gravity filtration to keep oil fresh longer, extending the length of time between mechanical filtrations.
Oil starts to break down when cooking temperatures exceed 360°F. For that reason, Collectramatic fryers have a maximum temperature of 360°F. Most cook cycles involve settings lower than this temperature. When oil breaks down, it should be filtered promptly to ensure a quality, consistent product. Oil life can also be extended by maintaining a consistent level and avoiding overfilling cookpots.

5. It’s important to keep chicken fresh and at a correct hot temperature before serving.

For some operations, serving quality chicken only concerns frying, because the product is immediately served. Other operations require a heated merchandiser or holding cabinet that keeps chicken at the correct safe temperature. One of Winston’s other product lines is CVap® holding and cooking equipment. CVap Holding Cabinets are particularly well-suited for holding fried chicken. CVap’s unique dual-heat system keeps chicken hot and just-cooked fresh for extended periods. This helps you power through rush periods with minimal delays and no sacrifice in food quality.

Why Choose Winston Collectramatic Pressure Fryers?

American-built Quality

Winston manufacturers all our fryers and controls in our Louisville, Kentucky headquarters/ We don’t rely on third-party vendors. Rigorous engineering and testing assure that each fryer we sell is built to the highest quality standards. Our experienced, dedicated workforce build pride into every product we ship.

We Make Life Easy for Servicers

No matter what brand of commercial fryer you choose, at some point it will need to be serviced by a skilled technician. Collectramatic Pressure Fryers are well known in the industry as being easy to work on. So, when the time comes for maintenance, your technician will thank you.

Smaller Footprint

Bulky cooking appliances that take up too much space in your commercial kitchen cause problems – safety concerns, workflow disruptions, and frustration, to name a few.

Collectramatic Pressure Fryers have a well-engineered, compact design with a smaller overall footprint than our competitors, to help alleviate these issues. They offer more production from a smaller footprint.

Round Cookpot Offers Consistent Cooking

Say goodbye to cold spots or undercooked chicken. Our commercial pressure fryers feature a round cookpot. Since there are no corners, heat is evenly distributed. This produces chicken that is crispy on the outside, juicy on the inside, every time. Cylindrical cookpots have a big advantage over square fryers when it comes to durability. Because pressure is distributed evenly throughout the cookpot, there are no corners to stress and eventually fail.

Contact Winston Foodservice Today

For over 50 years, Winston has provided reliable equipment to help foodservice operators meet the growing demands of their customers. Our sales team and global network of sales representatives are happy to consult with you and help you figure out the best equipment to meet your goals.

Fill out a contact form, or call 800-234-5286 to speak with a member of our team.

Collectramatic fried chicken fried food Fryer Open Fryer pressure fryer

Deep Fried Turkey

I have wanted to deep fry a turkey since I took on the role of Corporate Research Chef here at Winston. You see, Winston was built on pressure fryers. For example, the company’s first product was the Collectramatic® Fryer, designed for Colonel Sanders himself. I’m happy to have had the experience!

Cooking a turkey is a production, no matter what the cooking method. From hauling the turkeys in from the grocery to picking the carcass and ensuring all that hard work is appreciated. However, it typically only happens once a year, for a special occasion. So we can justify the extra work, and expense, and clean up. Certainly, this is a monumental task if you’re doing it in an outside fryer at home. On the other hand, a commercial kitchen is much more conducive to this work!

Settings and Procedures:

Products:

2 each – 10 to 14 lbs. – Frozen – Jennie-O Tender & Juicy Young Turkey, 9.5% Enhancement – Completely thawed.
1 each – 16 to 20lbs – Frozen – Meijer Young Turkey, 9.5% Enhancement – Completely thawed.

Note: It is critical that turkeys be completely thawed. Placing a frozen bird into hot oil can cause a major flash fire. For obvious reasons, this should be avoided!

Pressure Fried Procedure – 2 Smaller Turkeys:

Set up the Collectramatic Fryer Program and Preheat:
- Total Fry Time: 50 Minutes
- 1 Step @ 350°F for 10 Minutes – Pressure
- 2 Step @ 276°F for 40 Minutes – Pressure
- 3 Step @ 276°F for 0 Minutes – Open
Remove the turkey from ALL packaging, and any “extra” turkey parts (i.e.; pop-up timer, plastic binder, neck piece, and parchment-wrapped offal (giblets, liver, and heart)). You don’t want these “extras” to be immersed in hot oil.
Place turkey in a pan while the fryer is heating. Dab off any excess moisture on the outside.
- Hold turkey up and allow the internal cavity to drain off any excess water. The goal is for the turkey to be as dry as possible before immersing in hot oil.
When ready, transfer turkey to open basket and with gloved hands, lower the basket into the Collectramatic, close and lock the lid. Next, hit the program channel to start the timer.
Once finished, hook the basket, and allow to drain for a couple of minutes before transferring to another landing pad. Finally, allow to drain a few more minutes, until final presentation and slicing to serve.

Note – the 10 to 14lbs turkey is the largest whole bird you can fry in the Collectramatic. Consequently, anything larger will be a sizing challenge. BUT there’s another way to address these larger birds.

CVap Staging

Set up the CVap – either CHV or RTV. We used the RTV7-05UV:
- Cook Time: 2.5-3 Hours
- Vapor Temp – Cook: 190°F
- Air Temp – Cook: 200°F
While the CVap oven is preheating, address Big Bird:
- Remove the turkey from ALL packaging, and any “extra” turkey parts (i.e.; pop-up timer, plastic binder, neck piece, and parchment-wrapped offal (giblets, liver, and heart)).
- Begin by spatchcocking the turkey. Next, cut equally in half, add each half to a hotel pan
Place both pans in heated CVap oven and start the cook cycle.
- Keep tabs on the internal temperature of the turkey after cooking for an hour or so. If you’re using a Series 7 oven, a food temp probe is great option. Otherwise, use an accurate thermometer.
- You’re looking for an internal temp at or greater than 165°F, measured at three separate sites, per FoodSafety.Gov “the innermost part of the thigh, wing and thickest part of the breast.”
- At these settings, it should take between 2.5 – 3 hours.

Deep Frying Procedure – Larger Turkey (Open Fry)

Set up the Collectramatic Fryer Program and preheat (towards the last 30 minutes on CVap cook cycle):
- Set to Open Fry @ 350°F
Remove the staged turkey from the oven.
- There will be a good amount of residual cooking liquid (+/- 2 cups or so from each pan). You can discard, or reserve to make gravy that is da bomb.
- Transfer the halved turkey to a dry spot and dab with a dry towel if any excess moisture is noticed.
- Next, use a knife to quarter the turkey. Allow draining a bit more before moving to the open baskets for frying.
- Open Fry @ 350°F for 7-10 minutes.
Once finished, hook the basket, and allow to drain for a couple of minutes before transferring to another landing pad. Finally, allow to drain a few more minutes, until final presentation and slicing to serve.

Final Words and Fancy Glazes

Pressure-fried turkeys had a golden crisp skin, moist meat, and an impressive presentation. On the other hand, staged and deep-fried turkeys were just a golden, but the skin was even more crispy, and the meat was more tender and moist. The final presentation was just as beautiful. Ultimately, either way was a delicious success!

Serving with a sauce? Try this simple recipe for Honey Butter Pecan Glaze:

1 cup Honey
¾ cup Butter, unsalted
1 cup Pecans, rough chops (we used roasted & salted)

Heat honey and allow to boil for about a minute. Next, reduce heat to barely a simmer while whisking in the butter, a few pats at a time, until incorporated.

Add the nuts and bring to a boil one last time for about another minute. Finally, remove from heat and allow to cool and thicken a bit before glazing turkey or serve on the side…so good!

About the Author

Corporate Research Chef Samantha Brown carries dual degrees. One is from Sullivan University, in Culinary Arts. The other, in Food Science, is from the University of Kentucky. Chef Sam has years of foodservice and product development experience.

Fun Fact – Chef Sam was featured in an episode of Diners, Drive-Ins, and Dives with host Guy Fieri (Farm to Table, episode 909).

Collectramatic fried turkey Fryer Open Fryer pressure fryer

Chicken & Waffles – Damn It’s Good

On a recent quiet Friday afternoon, we cooked up a favorite dish – Fried Chicken and Waffles. This sweet and savory dish is increasingly popular, but has been around (in some variation) for hundreds of years. The familiar soul food version dates from the Wells Supper Club in Harlem, New York, in 1938. In order to really push this cardiac-busting meal over the top, we added a side of tater tots.

We utilized several pieces of our equipment. Our Collectramatic Fryers are famous for making the world’s best chicken, so that was a no-brainer.

Although our fryers were engineered specifically to cook chicken, you can cook other stuff in them too. In this case, a tasty side of tater tots.

The Process – Chicken

The fryer was programmed for chicken strips/filets (for full details on those settings, see the guidelines in the Fryer Owner’s Manual, page 20). As the fryer preheated, we prepared the chicken.

Starting with several whole boneless, skinless chicken breasts, we trimmed the fat and cut into ¾” wide strips. The chicken strips marinated for about 30 minutes in smoked pickle juice. It’s a well-known secret that pickle brine is the special je ne sais quoi that gives Chick-Fil-A’s chicken its addictive flavor. We aimed for a similar flavor profile.

After marinading, the strips were ready for breading. The breading was a blend of seasoned flour, salt, and a little Dan-O’s Original Seasoning. To properly bread, we used a four-pass dredge.

Pickle Juice
Seasoned Flour
Pickle Juice
Seasoned Flour

These were cooked under pressure, in a clamshell basket.

The Process – Tots

Tater tots hit the fryer next. These were cooked open, in a clamshell basket. They cooked in about five minutes at 325°F. The results were perfect.

The tots took a little trial and error. We initially cooked a batch in an open basket. Though the tots came out perfectly cooked, the lack of separation caused them to stick together. The resulting mass was about the size of a human head. This was fine for an informal afternoon cooking session, but wouldn’t have been ideal to serve to customers.

Unable to resist them, Marketing Manager Ryan consumed roughly half of the tater tot ball. Blessed with the metabolism of a hummingbird, he constantly “tested” the tots to verify that, yes, they still tasted great.

The Process – Waffles

The waffles were of the frozen variety. We went CVap on those, retherming them in an RTV Retherm Oven, then moving them into an HOV Holding Cabinet while we prepped stuff for the fryer.

The frozen waffles were quick and easy to prep. The RTV oven was preheated to 200°F Vapor, 325°F air temp. After a quick seven minutes, they were done. We moved them to the HOV holding cabinet (preheated to 100°F vapor temp, 150°F air temp). They stayed hot and fresh until we were ready to assemble.

The Results

The final assembled dish was simple, easy, and delicious. The chicken strips were placed on the bed of waffles, and dribbled with maple syrup (the real stuff, not that fake high fructose crap). A generous side of tots completed the dish.

We had to taste the results. They were, of course, delicious.

Chicken Fryer pressure syrup waffles